👨‍🍳 作り方

1. 1

   Wash the crabs thoroughly. In a large pot, bring 10 cups of water to a boil with 1 cup of vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Add the whole onion (with cloves stuck in it), bay leaf, and parsley sprig.

2. 2

   Once boiling, add the crabs to the pot. Cook for 10 minutes, skimming off any foam that forms. Add the whole tomatoes and cook for another 5 minutes. Remove the tomatoes and set aside. Continue cooking the crab mixture for another 5 minutes.

3. 3

   Remove the crabs from the pot. Once cool enough to handle, remove the shells and extract the crab meat. Mix the crab meat with the lime juice and set aside.

4. 4

   In a separate skillet, heat the palm oil over medium heat. Add the finely chopped onion and sauté until translucent (about 5 minutes). Add the pureed tomatoes and minced chilies, and cook until a paste forms, about 5-7 minutes.

5. 5

   Stir in the peanut butter and cook for another 5 minutes, stirring constantly. Add about 1/2 cup of water to create a sauce consistency. Bring to a simmer.

6. 6

   Add the crab meat mixture to the peanut sauce. Stir gently to combine and heat through for about 5 minutes. Season with salt and pepper to taste.

7. 7

   Serve the Ago Glain hot, traditionally stuffed back into the cleaned crab shells or served over rice. Garnish with fresh parsley.